Method:
1) If you are using wet cashews with peels on, then remove the peels and wash the cashews. If you don't have fresh cashews then you can soak the dry cashews in warm water for 8 to 10 hours.
2) Heat oil into a kadai. Add mustard seeds, hing and turmeric powder. Add cashews, red chili powder and salt and mix well. Turn heat to low, cover the kadai and cook cashews for 5 minutes, giving a quick stir in between.
3) After 5 minutes, add coconut-cilantro paste and tamarind pulp. Saute for 2 minutes and add sufficient water to cover the cashew. Cover and let the cashews cook well. If the water evaporates, add little more until cashews are cooked.
4) Once cashews are almost done, add jaggery. Let it simmer for another 2-3 minutes.
Serve hot with chapati or rice.